Keto Chicken Curry

This Keto Chicken Curry is low-carb deliciousness in a bowl. This nourishing and delicious dish is ready in less than 45 minutes.

There are three things that I like to keep on hand at all times – Better Than Bouillon Roasted Chicken Base (I buy the organic jars at Costco where I get the best deal), coconut milk, and petite diced tomatoes.

I adapted this dish slightly from Instant Pot Chicken Curry Soup (<- one of the best recipes on the internet, if I do say so myself). This version is great for those who don’t yet have an Instant Pot.

How to Make Keto Chicken Curry

Start by cutting dicing onions, measuring out spices, and preparing 2 cups of chicken broth (follow directions on Better Than Bouillon or use already prepared broth).

Next, cut chicken on the bias. At around 45 seconds this video shows you how:

Once the chicken is cut, melt ghee (or butter) over medium-high heat in a large skillet. Add the chicken and cook until it is no longer pink. Remove the chicken from the pan – I put it on a plate and place it to the side.

Add chopped onion to the skillet and saute for a few minutes until it starts to become translucent. Next, you add garlic, ginger, and jalapeno and cook for another minute.

After that, it’s time to return the chicken back to the pan along with chicken broth, tomatoes, and seasonings. Give it a quick stir and then cover and cook for 5 minutes.

Though 6 cups of spinach look like a lot, once it starts cooking it greatly reduces in size. So, add about 2 cups of spinach to the pan and stir until it starts to cook down, then add 2 more cups. Repeat one more time. Stir in the coconut milk and let it all simmer for about 5 minutes.